Cover dried chilli with hot kettle water and soften 15 minutes; then drain it.

Ingredients

• 750 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 250 gPineapple, raw, all varieties
• 6 gSpices, paprika editorial addition
• 8 gPeppers, hot chile, sun-dried
• 15 gGarlic, raw
• 120 gOnions, raw
• 320 gTortillas, ready-to-bake or -fry, corn, without added salt
• 25 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Cover dried chilli with hot kettle water and soften 15 minutes; then drain it.
2. Blend chilli with achiote, garlic, onion, oil and salt into a smooth marinade.
3. Slice pork shoulder thinly, coat with marinade and rest 30 minutes.
4. Spread pork in a roasting dish and roast at 210 °C for 18 minutes; mix with pineapple and roast 7 minutes more.
5. Warm tortillas in a dry pan for 2 minutes per side and divide pork with pineapple among them.